Description
This comforting Chicken and Noodles recipe features tender shredded chicken cooked with egg noodles in a rich and creamy broth. Perfect for a quick and satisfying meal, it combines savory chicken broth, flavorful seasonings, and the creaminess of condensed soup for a homestyle dish that comes together in under 30 minutes.
Ingredients
Scale
Broth and Base
- 32 ounces unsalted chicken broth (1 tetra-pak)
- 2 teaspoons Better than Bouillon Roasted Chicken Base
Main Ingredients
- 12 ounces egg noodles (1 package)
- 1 teaspoon ground black pepper
- 2 cups cooked and shredded chicken
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 cup frozen peas
Finishing
- 4 tablespoons unsalted butter (½ stick)
Instructions
- Prepare Broth: Bring the chicken broth and Better than Bouillon Roasted Chicken Base to a boil over high heat in a large pot or Dutch oven. This will create a rich, flavorful base for the noodles and chicken.
- Cook Noodles: Add the egg noodles and ground black pepper to the boiling broth. Cover the pot and reduce heat to a simmer. Let the noodles cook for 5 minutes until they start to soften but still hold their shape.
- Add Chicken and Peas: Stir in the cooked shredded chicken, condensed cream of chicken soup, and frozen peas into the pot with the noodles. Cover and cook on a low simmer for an additional 5 minutes, allowing the soup to thicken and flavors to meld.
- Finish with Butter: Mix in the unsalted butter until melted and fully incorporated for added creaminess and richness. Serve hot and enjoy your hearty chicken and noodles dish.
Notes
- Use cooked chicken leftover from roasting or rotisserie chicken for convenience.
- Adjust black pepper to taste if you prefer more or less spice.
- Frozen peas can be substituted with fresh or other vegetables like carrots or corn.
- You can substitute condensed cream of chicken soup with homemade white sauce for a healthier option.
- For thicker noodles, reduce the broth slightly or cook noodles less time.
